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Home made cavatelli pasta, prosciutto and white wine cream with fresh sage |

Risotto, Pasta and Rice

When Italy comes home with you...

Note

You can serve the sauce with any other pasta you like to change things up.

Ingredients

Recipe for 12 tapas

Cavatelli

450 Gr
Flour
2 Unit(s)
Egg
230 Gr
Ricotta
10 Gr
Salt

Cream sauce

300 Gr
Onion
18 Slice(s)
Prosciutto
200 Ml
White wine
500 Ml
Cream 35%
12 Leaf(ves)
Sage

Preparation time: 60 min

  • Cavatelli

    Strain the ricotta to remove excess water. Combine the cheese and eggs in a mixing bowl. Set aside. Combine the salt and flour and place it on a flat work surface, making a well in the middle. Pour the liquids into the center of the well and incorporate all of the ingredients until you reach a smooth consistency. Roll the dough into a cylinder roughly 1cm in diameter and cut into small tubes. Shape the cavatelli. Cook in boiling salted water for about 3 minutes.

  • Cream Sauce

    Finely chop the onions and then sweat them in a sauce pot with a bit of olive oil on medium heat.  Next, add the white wine and reduce by about 3/4.  

    Finely slice the prosciutto and sage and then add them to the saucepot.

You can serve the sauce with any other pasta you like to change things up.

Class with similar recipe

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  • Home made Agnolotti stuffed with ricotta and spinach served with lemon butter |
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  • Home made Agnolotti stuffed with ricotta and spinach served with lemon butter |
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  • Home made Agnolotti stuffed with ricotta and spinach served with lemon butter |
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  • Home made Agnolotti stuffed with ricotta and spinach served with lemon butter |
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  • Home made Agnolotti stuffed with ricotta and spinach served with lemon butter |
  • Home made Cavatelli pasta, prosciutto and white wine cream with fresh sage |
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More information
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